Chicken, Broccoli and Peas with a Citrus Tahini Sauce (serves 4)

This citrus tahini sauce is one of most interesting I have had in a while. Prior to this I always connected tahini with hummus, so this opens up a whole new world of possibilities. In this sauce it provides a nutty flavor as well as thickening the juices. I have found a new brand of broth – Roli Roti Butcher’s Organic Bone Broth. It contains only three ingredients – water, organic chicken, organic carrots – and is jelly-like in consistency until it meets the pan. To the lemon juice I added a small amount of yuzu, which is optional, but this juice is much more readily available nowadays (local Asian food stores or Amazon) and I find it a good addition to the kitchen for both savory and sweet recipes – only a small amount needed. The broccoli should be cut into small florets as you want them to cook in the same time as the peas. Serve the dish with quinoa or mashed potatoes or some kind of pasta to soak up the juices.

2 tbsp. olive oil
1 medium onion – chopped
2 large cloves of garlic – grated
6 – 8 boneless, skinless chicken thighs (any fat removed)
1 1/4 chicken broth
1/3 cup of tahini
Juice of 1 lemon
A few drops of yuzu (then taste if you need more)
1 large head of broccoli cut into small florets
1 heaped cup of frozen peas

Pour 1 tbsp. oil into a deep skillet, preferably with a lid. When sizzling add the onion and let soften and brown then stir in the garlic and cook for a further few minutes.
Remove onion mixture from pan and set aside.
Pour in the remaining 1 tbsp. oil and again, when sizzling, place the pieces of chicken in the skillet and brown on both sides. Remove from pan, pour off any fat and de-glaze pan with 1 cup of broth.
Place onions and chicken back in the pan, cover, bring to a boil, turn down heat and simmer for 20 minutes.
Mix together the remaining broth, tahini, lemon juice and yuzu in a small bowl then pour into the pan and stir so contents are evenly spread in the skillet.
Add the broccoli florets and peas. Cook for only a few minutes till broccoli is just tender. Serve immediately while veg. are still nice and green.


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